Source of Grapes: The fruit for our 2020 Three Men in a Tub with a Rubberduck was sourced from various vineyard sites around the Western Cape of South Africa. Each site contributes a different flavour profile to the final blend as it grows on diverse soil types and slopes. Each vineyard is handled separately to capture its unique personality. Harvest dates: Mid-February to End-March 2018 Winemaking: All our fruit is handpicked and chilled in our cold room overnight. The following day they are destemmed and transferred to 500kg fermentation bins or barrels for fermentation. 30mg/l SO2 is added at this stage, and no other chemical additions (acid, enzymes or tannins) are made. The grape must is allowed to macerate for 3-4days before fermentation starts spontaneously. Fermentation lasts for 7-12days at a maximum of 28°C. To extract color, flavor and tannin from the grape skins, the must is mixed by hand 2-3 times daily according to to extract and tannin development. A short post ferment maceration is allowed to soften and focus tannins. At this stage, the wine is drained, and the skins are pressed using our old basket press and transferred directly to the barrel for malolactic fermentation and maturation. After completion of malolactic fermentation, the wine receives a racking to remove solids and an SO2 addition before being laid down for a 16month maturation period. At this stage, the final blend was assembled and allowed to mature for a further 3months before bottling. The wine received a light fining and filtration before bottling; decanting is recommended within the first 3-5 years. Maturation: The wine was matured in French oak barrels for 19months
